Mini Cherry Pies
Description
This mini cherry pie recipe requires only five ingredients: pie crust, canned sour cherries, quick-cooking tapioca, white sugar, and almond extract.
Ingredients
•
1 pastry for a 9 inch single crust pie
•
1 (15 ounce) can pitted sour cherries, drained
•
1/2 cup white sugar
•
2 tablespoons quick-cooking tapioca
•
1/8 teaspoon almond extract
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into ⅛-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.
3
Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling; spoon into pie shells.
4
Lay 2 strips in an X (using the longest strips) in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
5
Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving, about 30 minutes.